Once hard, make a very fine powder in the Thermomix (mixer/blender) and sprinkle it on the obulato, cut to the desired diameter. Heat in the oven at 180 ºC for 3 minutes and roll up to simulate a cane/tube.

Porridge from Granada: 1 l of milk; 45 g of wheat flour; 45 g of corn starch; 100 g of sugar; 15 g of Extra Virgin olive oil; 20 g of matalahuva ( a form of anise); 1 cinnamon stick; 1 tbsp of zest of a lemon; 3 g of xanthan gum.

Infuse the milk with the matalahúva, cinnamon and lemon zest. Strain and reserve. Brown the flour and corn starch in the Extra Virgin olive oil and add the infused milk and cook for 4 minutes without stopping stirring. Blend in the Thermomix and add xanthan. Let cool and pass through Thermomix again and fine chinois once it is cold.

Hazelnut sable: 625 g of icing sugar; 40 g of egg; 125 g of wheat flour; 1 g of salt; 95 g of butter; 30 g of roasted hazelnut powder.
Beat the butter, sugar and salt. Add the hazelnut, the flour and continue beating. When the dough is gritty, add the egg. Roll out on an oven tray and cook for 15 minutes at 180 ºC.

Sponge cake covers/plugs: 4 huevos; 130 g de azúcar; 170 g de harina de trigo; 2 g de impulsor; 10 g de «mieldecaña».
Blanquear los huevos y el azúcar hasta doblar su tamaño, añadir la «mieldecaña» poco a poco. Agregar la harina y el impulsor con un tamiz. Cocer en el horno a 180 ºC durante 12 minutos. Dejar enfriar y cortar unos discos con el cortapastas del tamaño de los rulos de «mieldecaña».

Plating: simular una caña de azúcar cortada, colocando en el plato el sablé de avellana, encima los crujientes, previo relleno con las gachas, y tapar con un disco de bizcocho. Alinear 4 o 5 y rallar un poco de lima y unos puntos de «mieldecaña» por el plato